Ingredients
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2
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1
-
1
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1/4
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-
-
-
-
-
-
-
-
-
-
Directions
Stuffed Mushrooms With Cream Cheese & Sausage, I first had these back in high school – too many years ago to think about now. I’ve been making them ever since. Now, whenever any of my friends have a get-together, I’m expected to bring them! You’ve been warned!! They’re addictive., Can you use garden vegetable cream cheese?, This recipe is SO delicious just as written. use hot sausage. Also great with cooked crab in place of sausage Sometimes I will add crushed fennel seed and a dash of cayenne. use bellas and white shrooms. I cook the sausage first, remove and reserve some of the grease to cook onions, stems. I love the filling, so I will scrape some of the mushroom insides out adding it to onions and stems. I’ve tried other recipes, this is the best. Even the folks who don’t like mushrooms eat this up. Thank you for posting.
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Steps
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1
Done
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Preheat Oven to 350 Fahrenheit. |
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2
Done
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Separate Caps and Stems While Cleaning the Mushrooms. |
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3
Done
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If Cleaning With Water, Let Them Drain For a Bit. |
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4
Done
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Start Cooking the Sausage in Frying Pan, at a Medium to Medium/High Temperature. |
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5
Done
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While the Sausage Is Cooking, Put the Cream Cheese Into a Mixing Bowl So It Can Soften and Mince the Stem Pieces. |
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6
Done
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Spice the Sausage to Taste. Garlic Is a Good Addition. |
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7
Done
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Just Before the Sausage Is Done, Add the Stem Pieces and Finish Cooking. |
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8
Done
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Drain Off the Excess Grease and Add the Sausage/Stem Mixture Into the Cream Cheese. |
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9
Done
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Mix Together Well Using a Wooden Spoon or Your Hands. Be Careful, as It Will Be Rather Hot. |
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10
Done
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Set the Caps Into a 13x9 Pan or Larger With Sides. |
